Spaghetti with Mussels alla Tarantina: A Classic Puglian Seafood Pasta Recipe
Delight in this traditional Spaghetti with Mussels alla Tarantina, a flavorful seafood pasta from Puglia featuring fresh mussels, tomatoes, and garlic in a light white wine sauce.
Experience the authentic flavors of Southern Italy with this Spaghetti with Mussels alla Tarantina recipe. Hailing from the coastal region of Puglia, this traditional Italian dish combines tender mussels, sweet tomatoes, aromatic garlic, and a hint of red chili flakes, all tossed with perfectly cooked spaghetti. The light white wine sauce infuses the mussels with a delicate flavor, creating a seafood pasta that’s both elegant and easy to prepare. Whether you’re hosting a dinner party or craving a comforting Italian meal, this recipe is a must-try for seafood lovers. Serve it with crusty bread or a side salad for a complete and satisfying Mediterranean dining experience.
This Spaghetti with Mussels alla Tarantina is the perfect dish to showcase the essence of Italian coastal cuisine. Simple yet sophisticated, it delivers the vibrant flavors of Puglia in every bite. Pair it with a glass of crisp white wine for an authentic Italian dining experience. Whether it’s a weeknight dinner or a special gathering, this recipe will transport you to Southern Italy with its fresh and delicious seafood flavors.
Spaghetti with Mussels alla Tarantina: A Classic Puglian Seafood Pasta Recipe
Ingredients:
1 kg (2.2 lbs) fresh mussels
400 g (14 oz) spaghetti or linguine
500 g (13.5 oz) small tomatoes, quartered, or 350 g tomato passata
1 tsp peperoncino flakes (red chili pepper) or fresh chopped peperoncino
3 cloves garlic (2 chopped, 1 peeled)
4 tbsp extra virgin olive oil
1 handful fresh parsley, chopped
100 ml (3.5 fl oz) white wine
Salt for pasta and to taste
Ground black pepper to taste
Instructions:
Step 1:
Wash the mussels thoroughly, removing debris and beards. Discard any mussels that are cracked or remain open.
Step 2:
In a deep pan, heat 2 tbsp olive oil with the peeled garlic clove and a bit of chopped parsley.
Step 3:
Add the mussels and white wine to the pan. Let the alcohol evaporate, then cover the pan and cook until the shells open. Remove the pan from the heat.
Step 4:
Let the mussels cool slightly. Remove most of the mussels from their shells, leaving 3-4 per serving for garnish. Filter and reserve the mussel cooking liquid.
Step 5:
Bring a pot of salted water to a boil and cook the spaghetti until al dente.
Step 6:
In a frying pan, heat 2 tbsp olive oil. Add the chopped garlic and peperoncino flakes. Stir in the quartered tomatoes (or tomato passata), salt, and pepper. Simmer over low heat for 5-10 minutes.
Step 7:
Add the mussels (both shelled and unshelled) along with the reserved cooking liquid to the tomato sauce. Mix well and continue simmering until the sauce thickens slightly.
Step 8:
Drain the pasta and toss it into the pan with the mussels and tomato sauce. Stir to combine and coat the spaghetti evenly.
Step 9:
Serve the pasta on plates, garnishing each portion with 3-4 mussels in their shells and freshly chopped parsley.